Chemical, Antioxidant, Glycaemic Index and Sensory Properties of Breakfast Meals from Sorghum, Soy-Cake and Guava Leaf Extract
The breakfast food samples, that is, SSE2 (70% Sorghum flour, 28% soycake flour and 2% guava leaf extract), SSE4 (70% Sorghum flour, 26% soycake and 4% guava leaves extract), SS30 (70% Sorghum flour, 30% soycake flour), S100 (control, 100% Sorghum) were evaluated for chemical composition, functional properties, antioxidant activities, glycaemic index/load and sensory attributes. The crude protein, moisture and energy values of sorghumbased breakfast meals ranged from 9.27 - 25.40 g/100, 5.02 - 8.16 g/100g and 591.47 - 637.98 kcal/100g, respectively. The Na/K and Ca/P molar ratios of the food samples were less than 1.00. The phytochemical concentrations in the food samples were lower than critical levels. Antioxidant activity of the food samples against 2,2’-azino-bis-3- ethylbenzthiazoline-6-sulphonic acid, ferric reducing antioxidant power, hydroxyl free radicals, iron chelation and total phenolic were significantly higher in SSE4 than other food samples. The glycaemic index and load of the breakfast meals, i.e., SSE2 and SSE4, were lower than recommended values for low GI <55% and GL<20%, respectively. For the sensory attributes, the control (S100) was rated higher in colour, aroma, taste, texture and overall acceptability than other food samples. In conclusion, the study established that inclusion of soy-cake flour and guava leaf extract powder lower the glycaemic index/load, and increased nutrient composition, energy value and antioxidative activity of the formulated breakfast meals. However, SSE4 was rated best in terms of nutrient composition, glycaemic index and antioxidant activity, hence, it could be suitable as a functional food for the management of diet related diseases.
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